How to Make Chocolate:
The Recipe
The following recipe for homemade chocolate makes an approximately 150-gram bar, or an equal amount of bonbons. You can easily double or quadruple the recipe without affecting the results. You may also add optional ingredients that will increase the amount of the end product.
How to Make Chocolate:
Ingredients
5 tablespoons of virgin coconut oil
5 tablespoons of unsweetened cocoa powder
5 tablespoons of finely grated coconut
1 to 2 tablespoons of sugar
1 pinch of salt
Optional Ingredients
If you have natural vanilla extract, a few drops are a wonderful addition.
a pinch of powdered cayenne pepper
whole, chopped, or ground walnuts, almonds, Brazil nuts, cashews, hazelnuts, sunflower seeds, etc.
fresh mint
How to Make Chocolate:
The Preparation
Mix (by hand) the cocoa powder with virgin coconut oil until thoroughly blended.
Add the rest of the ingredients and mix well.
Place the mixture in either a mold or a tray approximately 3 inches by 6 inches,
though this can vary depending on how thick you want it—and what size tray you have available!
Pat it down as evenly as possible. You can also use an ice cube tray or individual molds to make separate bonbons.
After filling the tray, place your natural, healthy, homemade chocolate in the refrigerator.
If you are making a bar, after about ten minutes in the fridge, you may want to score it to make it easier to break into nice little symmetrical bite-sized pieces once it's hardened.
Leave the chocolate in the fridge until almost ready to serve if room temperature is over 24-25°C (76°F), since this is virgin coconut oil's melting point.
If it is cold where you are and the room temperature is cooler than this, refrigeration is not necessary (unless you want to keep it out of sight to make it last longer!)
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